Creamy, simple, curry Pumpkin Soup is the perfect fall soup! Easy to make with no special pantry ingredients. #pumpkinsoup #thefreshcooky #curry #soup

Creamy Pumpkin Curry Soup

  • Author: Kathleen | The Fresh Cooky
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 12 servings 1x
  • Category: Soup
  • Cuisine: Autumn Soups


A creamy soup, filled with mushrooms, broth, pumpkin and spices; bursting with autumn flavors to warm you on a chilly fall day. Easily adapted to be gluten free!



  • ½ lb. fresh mushrooms, cleaned and sliced
  • 1 cup onion, chopped
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour or substitute with Gluten Free All-Purpose Flour
  • 1 teaspoon curry powder (more if desired)
  • 6 cups vegetable broth (or chicken broth)
  • 1 28-oz can pumpkin pie filling
  • 2 12-oz cans evaporated milk
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup pumpkin seeds, toasted and salted (Optional)
  • Garnish with creme fraiche, sour cream or plain greek yogurt (Optional)



  1. In a large stockpot, melt the butter over high heat. Add chopped onions, sliced mushrooms and sauté, stirring frequently until tender and soft, about 5 minutes.
  2. Mix together flour and curry powder and stir into onion & mushrooms mixture until well blended.
  3. Reduce heat to medium and gradually pour in vegetable broth, stirring to blend.
  4. Bring mixture to boil, then stir for 2 minutes or until mixture is thickened.
  5. Add the pumpkin pie mix, evaporated milk, salt and pepper, stir to blend.
  6. Bring up to just about a simmer.
  7. Ladle into bowls and garnish with a little swirl of greek yogurt or sour cream and top with toasted pumpkin seeds.


  1. Heat a heavy pan on medium-high heat, toss in about ¼ – ½ cup of raw pumpkin seeds.
  2. Swirl pan around, tossing the seeds to and fro.
  3. The heat will release the oils and the seeds will start to snap, pop and crackle, not necessarily in that order.
  4. Keep swirling and toss the seeds in the pan so they don’t burn.
  5. Once they start popping, throw in a couple pinches of sea salt and toss some more.
  6. Remove and cool slightly before serving, use as garnish on top of soup, about a tablespoon per bowl.
  7. Throw them in hot and hear them sizzle!
  8. Cooled, these are wonderful as a snack or in your favorite salad.


Copyright 2017 | This recipe for Creamy Pumpkin Curry Soup was first featured on The Fresh Cooky.

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